I made this for my family yesterday to eat after watching General Conference. It was delicious! Just had to share :) Enjoy!
1 package quick rise yeast or bread machine yeast
1/4 cup warm water
1/4 cup milk
1/2 cup melted butter
1 cup organic Canned Pumpkin
1/4 cup sugar
1 tsp salt
1 1/2 tsp pumpkin pie spice - Recipe below
1 package of chocolate chips
4 1/2 cups of unbleached flower
Pumpkin Pie Spice:
1 tsp cinnamon
1/4 tsp of nutmeg
1/4tsp of ginger
1/8 tsp of ground cloves
Sugar Mix for the dough balls:
1 - 2 cups of sugar, 1 tbsp of cinnamon, 1 tsp of pumpkin pie spice, 1/2 cup of melted butter
Carmel Sauce - (from food network)
1/2 cup half-and-half
4 tablespoons butter
- Pinch salt
- 1 tablespoon vanilla extract
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
Bread Machine Dough: Set it on the dough cycle. First add the warm water and yeast. Let it sit for about 5 minutes or until bubbly. Next add all ingredients accept flour. Start the machine and add the flour one cup at a time. Slowly add in the chocolate chips. Close the lid and open it when it beeps :)
Mixer Dough: In a small bowl, mix yeast and warm water. Set aside. In a large mixing bowl, combine the milk, pumpkin, melted butter, sugar, salt, and pumpkin pie spice. Add eggs and the yeast/water mixture and beat. Add the flour one cup at a time until it is no longer sticky.
Make the Carmel Sauce
Cover the bottom of a bunt cake pan in Carmel sauce. Put 20 balls in the Carmel. Pour a little more Carmel on top of those balls and then add the remaining 20 balls. Let it sit for 20 minutes.
Put the cake pan onto of a cookie sheet lined with foil. Bake at 350 degrees for 30-35 minutes or until top is golden brown. Let sit for 15 minutes before serving.